South of the Border Vegetable Soup

• 1 tablespoon canola oil
• 1 cup baby carrots
• 2 medium celery ribs, sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 (28 ounce) can diced tomatoes
• 6 cups water
• 34 lb cabbage, thinly sliced
• 2 12 tablespoons cumin
• 1 chicken bouillon cube
• 12 teaspoon salt
• 14 teaspoon ground pepper
• 14 cup enchilada sauce (optional, Trader Joe's)
• 1 cup frozen corn
• 1 (15 ounce) can pinto beans, drained (black beans good, too)

1. In a 5-6 quart saucepan, heat oil over medium heat.
2. Add Carrots, celery, onions, and garlic.
3. Cook 5 minutes.
4. Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional).
5. Heat to boiling over high heat, stirring occasionally.
6. Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender.
7. Add more seasoning, if desired.
8. Add frozen corn and drained beans.
9. Cook 5-10 minutes longer.
10. Finished soup can be divided into smaller containers to freeze.

canola oil, baby carrots, celery, onion, garlic, tomatoes, water, cabbage, cumin, chicken, salt, ground pepper, enchilada sauce, frozen corn, pinto beans

Taken from www.food.com/recipe/south-of-the-border-vegetable-soup-202404 (may not work)